With the Right Tools, You Can Cook Anything

Deviled Eggs

Spring is here! The birds are chirping, the trees are budding and the daffodils are out in full force. I will also add that the temperature here in DC has been perfect these last few days. So what better way than to celebrate the start of Spring with deviled eggs? Eggs, for those of you who do not know, are considered one of the most iconic symbols of spring. It’s why they’re dyed and hunted for this time of year, and why they pop up on a Seder plate.

I also like that deviled eggs are a vehicle for my favorite thing: horseradish. I am not a big egg person. In fact, most forms of cooked eggs gross me out a bit. But the flavors (aka the horseradish) make deviled eggs enjoyable to me. Aside from aiding me in consuming absurd amounts of horseradish, deviled eggs also make a quick and easy appetizer any time you need to bring something to a party or are hosting yourself. Deviled eggs are also easy to make any time. You can boil the eggs in the morning, and then whip up the filling later in the day.

Deviled Eggs – 1 Knife

Ingredients:

6 eggs

3-6 tablespoons mayonnaise (please use the real stuff and more of it if you want creamier filling)

1 tablespoon mustard

1-2 tablespoons of horseradish

¼ teaspoon salt

¼ teaspoon ground black pepper

paprika

Prep:

Place six eggs in a saucepan and cover with water until the water is about 1 inch higher then the eggs.

Place on a burner on high heat and bring to a boil.

Once boiling turn off the heat, cover, and let sit for 17 minutes.

After 17 minutes carefully transfer the eggs to a bowl of cold water and allow the eggs to cool for at least 10-15 minutes.

Cook:

Carefully peel the shells off the eggs and discard.

Cut the eggs in half the long way, and set aside on a plate. Not sure what the heck I am talking about? Look at the picture again.

Scoop out the yolks and place them in a small mixing bowl.

Add to the yolks the mayo, mustard, horseradish, salt, pepper, and a pinch of paprika. Stir well with a fork until the mixture is smooth. If you think it needs more of any of the seasonings feel free to add until it tastes just how you want it, just be sure to add small amounts at a time.

Carefully spoon the yolk mixture back into each egg. If you want to go for stellar presentation you can place the yolks in a plastic bag, seal it shut, cut off about ¼ inch from a corner and pipe the yolks into the eggs.

About I Can Boil Water

After hearing a friend grumble that he can't cook, I've taken up the challenge of proving to the culinary-challenged that cooking is easier then it looks. Food is never intimidating, it is your friend.